The BEST Wings I Have Made So Far!
Smoked and Deep Fried Wings
I am constantly looking to up my wing game. This is the best one yet for a smoked and bar-style wing. Deep frying is hard to beat, but I also like some smoke.
Dry Brine
Dry brine if you have the time. This will help dry the skin and add more flavor to the meat.
Cold Smoke
After I put these on the Yoder YS640s, I cold-smoked them at 160 for 90 minutes.
Cold Store
After these were done smoking, I put them on a rack and into the freezer for 20 minutes. Ideally, you would put them in the fridge overnight. The reason I did this is to increase the frying time. The longer it fries, the nicer the skin will be. If they are hot, they will fry too quickly.
They turned out great!
Thanks for watching
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